Gremolata (1)
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  • Food: Gremolata (Italian Parsley Condiment)
  • Writer: Nicolas Wilson
  • Content-Type: Food Blog

Gremolata is a zesty Italian condiment that will brighten up any meal. It’s made with just three ingredients: fresh parsley, lemon zest, and garlic, which you may already have on hand.

Gremolata is the ideal last-minute finishing touch for any dish that appears to be lacking in flavor if you know what I mean. Sprinkle gremolata over store-bought products like hummus when guests arrive to make them appear more fresh and fancy.

When I have the time, nothing beats a robust herbed sauce like pesto or chimichurri to finish a meal.

Gremolata is less complicated than a sauce (no blender or food processor necessary), but more sophisticated than a plain parsley garnish.

The fact that gremolata can be made in under five minutes is perhaps its most appealing attribute. This summer, add gremolata to all of your grilled foods!

Ingredients for Gremolata

To create gremolata, you’ll only need three ingredients:

Parsley (fresh)

Flat-leaf parsley is the way to go in this case. The key is to wash and dry the parsley before using it to prevent it from clumping together once cut.

Zest of Lemon

Our gremolata gets a boost of brightness from lemon zest. If feasible, make gremolata with an organic lemon, as the peels of regular lemons are often contaminated with pesticides.

Garlic powder

One medium garlic clove adds depth and fire to this easy garnish. Fresh garlic, not canned minced garlic, is the key. Garlic should be minced finely using a garlic press or by hand.

Variations on Gremolata

Gremolata yummy (1)
Food: Gremolata (Source: The Kitchen Magpie)

While parsley, lemon, and garlic are traditional gremolata components, you can be as creative as you like. Here are some suggestions:

  • Fresh mint or basil can be added to the mix.
  • Lemon zest can be replaced with orange, lime, or even grapefruit zest.
  • To make this dry condiment into a herbal sauce, add olive oil and salt to taste.
  • Toasted pine nuts, sliced almonds, or grated Parmesan cheese can be added.
  • For a Mexican-inspired variant, substitute cilantro and lime.

How to Serve It?

On Osso Bucco, gremolata is traditionally served (braised veal shanks). Gremolata’s versatility extends far beyond that one dish—it’s a beautiful garnish for a variety of savory dishes! Garnish with gremolata:

  • Whether scrambled, fried, or transformed into frittatas, eggs are delicious.
  • Grilled vegetables, or anything else that comes off the grill
  • Pasta e Fagioli (Italian pasta and beans) and cream of broccoli soup are examples of hearty stews and creamy soups.
  • Ricotta, hummus, or tahini sauce
  • Pasta
  • Risotto
  • Vegetables roasted in the oven, particularly roasted cauliflower, green beans, and potatoes
  • Chickpeas and other white beans

Gremolata (Italian Parsley Condiment)

Time to prepare: 5 minutes

Total Time: 5 minutes

Yield: 3/4 cup

With this easy-to-follow recipe, you can make classic Italian gremolata in no time! The perfect fresh garnish is made up of chopped parsley, lemon zest, and garlic. Approximately 3/4 cup is produced from this recipe.


  • 1 medium bunch of fresh flat-leaf parsley (about ¾ cup chopped)
  • Zest from 1 medium lemon (about 1 teaspoon)
  • 1 medium clove of garlic, pressed or minced


Gremolata yum (1)
Food: Gremolata (Source: The Kitchen Magpie)
  1. Wash the parsley and blot it dry with a clean tea towel before using it (wet parsley will make your gremolata clumpy).
  2. Remove the thick parsley stems with a sharp chef’s knife and discard. Parsley, finely chopped (thin stems are fine to include). In a small serving bowl, place the chopped parsley.
  3. Combine the lemon zest and garlic clove in a bowl. To blend, stir everything together. The best way to enjoy gremolata is to eat it right away. It will keep for up to 4 days in the refrigerator, covered.


  • CHANGE IT UP: There are so many possibilities! Use another citrus fruit, such as orange or lime, as a substitute. By adding olive oil and salt to taste, you can transform it into a sauce. If preferred, top with toasted pine nuts or grated Parmesan. While unusual, I’m sure a cilantro and lime mix would work well with Mexican food.